Desenvolvimento e validação de método espectrofotométrico para determinação de corante à base de luteína adicionado em iogurte desnatado

Xavier, Ana Augusta Odorissi; Mercadante, Adriana Zerlotti; Domingos, Lígia Dozena; Viotto, Walkíria Hanada

doi:10.1590/s0100-40422012001000028

Cited by 12 publications

(6 citation statements)

References 23 publications

(37 reference statements)

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“…The total phenolic content was determined using the Folin–Ciocalteu method (Singleton & Rossi, 1965) and the results were expressed as mg of gallic acid (Sigma‐Aldrich, Saint Louis, USA) equivalent per gram of sample. The total carotenoid content was determined following the method described by Xavier, Mercadante, Domingos, and Viotto (2012) and expressed in mg per 100 g of sample.…”

Section: Methodsmentioning

confidence: 99%

Incorporation of uvaia (Eugenia pyriformisCambess) pulp in yogurt: A promising application in the lactose‐free dairy product market

Bianchini

Vieira

Arriola

et al. 2020

J. Food Process. Preserv.

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The dairy industry is renowned worldwide for its high level of technological development, which can be noted through the wide variety of derived products on the market aimed at specific consumer groups. Among the fermented milks, yogurt is the most widely consumed (Vénica, Wolf, Suárez, Bergamini, & Perotti, 2018) and innovations in this product have motivated investigations (El-Shafei, Sakr, & Abou-Soliman, 2020; Khaledabad, Ghasempour, Moghaddas Kia, Rezazad Bari, & Zarrin, 2020), including the production of lactose-free yogurts supplemented with bioactive compounds. Although partial hydrolysis of lactose occurs during the fermentation of yogurt, significant amounts of this disaccharide still remain intact. Thus, for individuals with lactose intolerance, it is necessary to complete hydrolysis by use of exogenous lactase (Moreira et al., 2017). Lactose intolerance occurs due to the body's inability to digest this

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Section: Methodsmentioning

confidence: 99%

Incorporation of uvaia (Eugenia pyriformisCambess) pulp in yogurt: A promising application in the lactose‐free dairy product market

Bianchini

Vieira

Arriola

et al. 2020

J. Food Process. Preserv.

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“…According to the manufacturer, this formulation contains lutein extracted from marigold flower, water, modified starch, maltodextrin, sunflower oil, ascorbic acid, ascorbyl palmitate, α-tocopherol, and sodium benzoate. In addition, more than 90% of the lutein was found to be esterified with FA (Xavier et al, 2012). The water used in the experiments was initially bidistilled and then deionized.…”

Section: Methodsmentioning

confidence: 99%

“…Lutein Content. The lutein content of the yogurts was determined according to the validated method described by Xavier et al (2012). For the yogurts with added dye, 1.0 ± 0.1 g of yogurt was extracted 5 times with tetrahydrofuran in a vortex, which was followed by centrifugation at 3,500 × g for 15 min at 20°C to separate the phases.…”

Section: Analysis During Refrigerated Storagementioning

confidence: 99%

Oxidative stability of yogurt with added lutein dye

Domingos

Xavier

Mercadante

et al. 2014

Journal of Dairy Science

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This study evaluated the effect of adding lutein dye on the oxidative stability of yogurt during 35 d of refrigerated storage, in the presence and absence of light. Yogurts manufactured without and with the equivalent of 1.5mg of lutein in 120 g of the final product were characterized for their total carotenoid and riboflavin contents, and the behaviors of both riboflavin and lutein were monitored during storage. A decrease in riboflavin content occurred, with concurrent appearance of its derived-oxidation products in the yogurts without added lutein and exposed to light during storage. The yogurts with added lutein dye showed constant lutein and riboflavin contents throughout storage both for the samples stored under light and for those stored in the dark. Yogurts (120 g) with the addition of 0.5, 1.5, and 2.5mg of lutein dye were evaluated for their sensory acceptance, and the statistical analysis showed no differences between the samples for the attributes of aroma and flavor. These results indicate that the added lutein remained stable throughout the storage period and conferred protection for the riboflavin against photooxidation, preserving the quality of the yogurts.

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“…Carotenoid extraction was carried out according to Xavier et al (2012) with the direct sample of yogurt with tumbo pulp (Yto) and control (Yco). Extraction was a dilution (1:10) with 96% ethanol was also performed for both samples (Yte, Yce).…”

Section: Carotenoid Contentmentioning

confidence: 99%

Polyphenols, carotenoids and flavonoids in an antioxidant probiotic yogurt made with tumbo pulp (Passiflora tripartita Kunth)

Camones

Arroyo

Mauricio-Alza

et al. 2022

Braz. J. Food Technol.

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The species Passiflora tripartita Kunth (tumbo) is endemic to South America, whose edible fruits are a rich source of antioxidant metabolites. This study aimed to develop a probiotic yogurt with tumbo fruit pulp, consisting of an adequate antioxidant capacity related to its content in phenolic compounds, flavonoids, and carotenoids, and with good acceptability. Antioxidant capacity was determined by radical scavenging capacity test (DPPH●) and cation radical scavenging capacity test (ABTS+●), total phenol content by Folin Ciocalteu method, total flavonoids, and carotenoids by spectrophotometric method, on days 1, 7, 14 and 21 of storage. The surface plate count method quantified Lactic Acid Bacteria (LAB). The results evidenced that at day 21 of the analysis, the antioxidant capacity presented high values (DPPH●: 8.774 mg GAE/g, 3.386 mg TAE/g, 6.159 mg AAE/g; ABTS+●: 11.630 mg GAE/g, 7.018 mg TAE/g, 9.218 mg AAE/g), the content of phenolic compounds presented high values (3746.389 mg TPGAE/g; 2355.933 mg TPTAE/g), as well as total flavonoids (52.421 mg Quercetin/g) and carotenoids (72.109 µg β-carotene/g). Yogurt presents a value of 3.4 x 108 CFU/g of LAB and it is therefore considered a probiotic. High values were determined as the sensory characteristics such as odor (6.89), color (6.97), texture (6.94), flavor (6.97), and acceptability (6.94), thus being analyzed according to the hedonic scale in 200 panelists. The physicochemical and microbiological quality of the yogurt complies with current regulations. In conclusion, the probiotic yogurt developed with tumbo fruit pulp had a high amount of LAB. It presented high antioxidant capacity correlated with its high content of phenolic compounds, flavonoids and carotenoids, which remained high during the 21 days of storage. Furthermore, it showed high acceptability and had adequate physicochemical and microbiological quality.

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Desenvolvimento e validação de método espectrofotométrico para determinação de corante à base de luteína adicionado em iogurte desnatado

Cited by 12 publications

References 23 publications

Incorporation of uvaia (Eugenia pyriformisCambess) pulp in yogurt: A promising application in the lactose‐free dairy product market

Incorporation of uvaia (Eugenia pyriformisCambess) pulp in yogurt: A promising application in the lactose‐free dairy product market

Oxidative stability of yogurt with added lutein dye

Polyphenols, carotenoids and flavonoids in an antioxidant probiotic yogurt made with tumbo pulp (Passiflora tripartita Kunth)

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